In a large Dutch oven or stockpot, heat olive oil and brown the bison meat until cooked through, using a large wire whisk to break up the meat as it cooks. Add the onions, garlic, peppers and sweet potatoes along with the spices and simmer while stirring until fragrant.

Stir in the black beans, tomatoes and beef broth. Cover and simmer over low heat for 45 minutes.